Ingredients:

  • 1½ lb boneless skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • ½ cup buffalo wing sauce
  • ¼ tsp cayenne pepper
  • 1 lb fettuccine or penne pasta
  • ½ cup reserved pasta water

Instructions:

  1. Pat the cubed chicken breasts dry and season them with 1 tsp salt, ½ tsp black pepper, and 1 tsp paprika.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, for 6–8 minutes total until the center is no longer pink and the internal temperature reaches 165°F (74°C).
  3. Remove the cooked chicken from the pan and set it aside on a plate.
  4. Reduce the skillet heat to medium. Melt 4 tbsp unsalted butter and add 3 cloves of minced garlic, sautéing for 60–90 seconds until fragrant but not browned.
  5. Pour in 2 cups of heavy cream and bring to a gentle simmer. Let it simmer for 3–5 minutes until the liquid reduces slightly and coats the back of a spoon.
  6. Stir in ½ cup buffalo wing sauce and ¼ tsp cayenne pepper until the sauce is a vibrant orange.
  7. Lower the heat to low and slowly whisk in 1 cup of grated Parmesan cheese until melted smoothly.
  8. Boil 1 lb of fettuccine or penne in salted water, removing the pasta 2 minutes before the package's al dente instructions. Before draining, scoop out ½ cup of starchy pasta water.
  9. Toss the undercooked pasta and the seared chicken into the sauce. Stir over medium-low heat for 2 minutes, adding the reserved pasta water a tablespoon at a time until the sauce is glossy and velvety.